Kitchen Controller

Lielle•Los Angeles, CA

5d•Onsite

About The Position

Lielle is a culinary journey that blends Californian and Nordic influences. Located on Pico Boulevard, Lielle is more than just a restaurant; it’s an immersive dining experience emphasizing creativity, sustainability, and outstanding hospitality. Named after Chef Marcus Jernmark’s daughter, Lielle combines the warmth of a family-inspired space with the elegance of fine dining, making it the perfect spot for memorable occasions and outstanding meals. The menu celebrates hyper-seasonal ingredients sourced from local farms, fisheries, and foraging trips, allowing us to highlight the freshest flavors through innovative yet straightforward cooking techniques. Every dish is carefully curated to capture a balance of flavors and umami, complemented by a wine list that harmonizes with the energy of our cuisine and ambiance. Under the guidance of the Chef Partner & Business Manager, the Kitchen Controller oversees all back-of-house operations to ensure efficient production flow, exceptional food quality, strict safety and sanitation compliance, and consistent execution of company standards through strong leadership and hands-on involvement. This role is responsible for managing labor, inventory, purchasing, budgets, and regulatory compliance while driving operational efficiencies, supporting the kitchen team’s development, and partnering with leadership to exceed financial, service, and quality expectations.

Requirements

Highschool diploma or equivalent, or bachelor’s degree in related field preferred
3+ years minimum of relevant working experience in the hospitality and restaurants sector.
Skilled in identifying and implementing processes that enhance efficiency, improve service delivery, and streamline operations to achieve excellence across properties.
Knowledgeable in industry regulations, safety standards, and compliance requirements, with a proactive approach to risk management and loss prevention
Excellent verbal and written communication skills
Exemplary organizational skills with a high level of accuracy and attention to detail
Demonstrated ability to work independently and meet deadlines
Flexibility with working hours: days, nights, weekends and holidays
Able to work in a fast-paced and changing environment of up to 10-12 hours

Responsibilities

Expedite production schedule efficiently and effectively, maintaining the proper pace and food quality.
Understand and maintain all policies, procedures, standards, specifications, guidelines and training programs.
Follow through with training and coaching to ensure that all policies and laws are followed.
Demonstrate leadership and awareness through effective training and supervision of entire kitchen team, constantly challenging with innovative ideas that will push them toward a greater potential.
Achieve company budget objectives in sales, costs and profits and always follow sound business practices in accordance with the financial well-being of the restaurant.
Exceed company expectation in service, food quality, facility maintenance, sanitation and cleanliness.
Fill in where needed to ensure that the production schedule is never compromised and their expectations of food and service are met and/or exceeded.
Participate in all scheduled meetings as well as management meetings to represent the kitchen and give feedback and suggestions for sustained quality and constant improvement.
Upkeep of all kitchen equipment and facilities so that health and safety standards are met. Achieve this through maintenance programs and inspections.
Adjust scheduling as necessary to achieve Labor Cost goals.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Ensure the restaurant is staffed adequately for every service (BOH sous chefs, line staff, porters, dishwashers, prep cooks)
Identify and implement operational efficiencies to maximize productivity.
Conduct regular walk-throughs of all properties to verify readiness, cleanliness, safety and proper storage, and presentation standards advising the chef on all R&M needs
Purchase product and manage rotation
Verify delivery accuracy and proper submission of invoices
Take inventory on the close of every financial period through standardized inventory software
Partner with HR to address claims, liabilities, terminations, and compliance matters.